G\u00fcnl\u00fck yemeklerimizde, ister basit ister karma\u015f\u0131k olsun, \u00e7e\u015fitli baharatlar esast\u0131r, \u00e7\u00fcnk\u00fc baharatl\u0131 yemeklerin eklenmesi, hem renk hem de aroma, tad\u0131 da \u00e7ok farkl\u0131d\u0131r, b\u00f6ylece insanlar\u0131n i\u015ftah\u0131 a\u00e7\u0131l\u0131r.<\/p>\n
Pi\u015firme baharatlar\u0131 s\u00f6z konusu oldu\u011funda, ya\u011f ve tuz, soya sosu, tavuk \u00f6z\u00fc ve di\u011fer malzemelerin yan\u0131 s\u0131ra, s\u0131kl\u0131kla kulland\u0131\u011f\u0131m\u0131z bir baharat daha vard\u0131r, yani ni\u015fasta ve m\u0131s\u0131r ni\u015fastas\u0131. Daha \u00f6nce payla\u015ft\u0131\u011f\u0131m\u0131z pek \u00e7ok yemekte bu iki \u00e7e\u015fninin kullan\u0131ld\u0131\u011f\u0131ndan bahsetmi\u015ftik, ancak hala m\u0131s\u0131r ni\u015fastas\u0131n\u0131n ne oldu\u011funu anlayamad\u0131\u011f\u0131n\u0131 s\u00f6yleyen pek \u00e7ok insan var. Ni\u015fasta nedir? M\u0131s\u0131r ni\u015fastas\u0131 ile tatl\u0131 patates ni\u015fastas\u0131 aras\u0131ndaki fark nedir ve k\u0131zartmalar\u0131 koyula\u015ft\u0131rmak ve marine edilmi\u015f eti k\u0131zartmak i\u00e7in hangi toz kullan\u0131lmal\u0131d\u0131r?<\/p>\n
Asl\u0131nda burada s\u00f6ylenecek \u00e7ok \u015fey var, \u00e7\u00fcnk\u00fc yanl\u0131\u015f (yanl\u0131\u015f) kullan\u0131rsan\u0131z, bir tencere iyi yeme\u011fin bozulmas\u0131 muhtemeldir. Ni\u015fasta ve m\u0131s\u0131r ni\u015fastas\u0131 aras\u0131ndaki fark nedir?<\/p>\n
Hammadde fark\u0131<\/strong><\/p>\n Ni\u015fasta yap\u0131m\u0131nda kullan\u0131lan pek \u00e7ok hammadde kayna\u011f\u0131 vard\u0131r ve bunlar genellikle hammaddelerine g\u00f6re adland\u0131r\u0131l\u0131r. Ni\u015fasta<\/strong> fiziksel ve kimyasal y\u00f6ntemlerle i\u015flenmemi\u015f, ni\u015fastan\u0131n do\u011fal fiziksel ve kimyasal \u00f6zelliklerini de\u011fi\u015ftirmeyen her t\u00fcrl\u00fc do\u011fal ni\u015fastad\u0131r.<\/p>\n \u00c7i\u011f yemek<\/strong> genellikle m\u0131s\u0131r ni\u015fastas\u0131 ve patates ni\u015fastas\u0131 anlam\u0131na gelir.<\/p>\n Tutarl\u0131l\u0131k fark\u0131<\/strong><\/p>\n Ni\u015fastan\u0131n viskozitesi \u00e7ok \u00f6nemlidir, \u00e7\u00fcnk\u00fc farkl\u0131 viskozite do\u011frudan ni\u015fasta kullan\u0131m\u0131n\u0131 belirler, hangi ko\u015fullarda, bu noktada ustala\u015f\u0131lmazsa, da\u011f\u0131n\u0131k kullan\u0131m, sadece yeme\u011fi pastan\u0131n \u00fczerine daha fazla krema yapmakla kalmaz, ayn\u0131 zamanda bir tencereyi de bozabilir. iyi yemek.<\/p>\n En d\u00fc\u015f\u00fck viskozite: m\u0131s\u0131r ni\u015fastas\u0131d\u0131r (patates ni\u015fastas\u0131). Kullan\u0131m Farkl\u0131l\u0131klar\u0131<\/strong><\/p>\n Farkl\u0131 ni\u015fastalar\u0131n viskozitesini \u00f6\u011frendikten sonra, i\u015fte nas\u0131l kullan\u0131laca\u011f\u0131. (2) Hamur haline getirme, yap\u0131\u015ft\u0131rma ve unlama<\/strong><\/p>\n Normal yemek pi\u015firmede teyelleme, yap\u0131\u015ft\u0131rma ve s\u0131vazlama i\u00e7in kullan\u0131lan baz\u0131 ni\u015fastalar da vard\u0131r, bunlar \u00e7o\u011funlukla yiyecekleri k\u0131zartmak ve etleri marine etmek i\u00e7in kullan\u0131l\u0131r.<\/p>\n K\u00f6fte, bal\u0131k tur\u015fusu etin y\u00fczeyine bir ni\u015fasta macunu tabakas\u0131 s\u00fcr\u00fcn, b\u00f6ylece pi\u015firme s\u00fcrecinde tad\u0131 daha yumu\u015fak olacakt\u0131r.<\/p>\n \u015eu anda se\u00e7memiz gereken: orta viskoziteli m\u0131s\u0131r ni\u015fastas\u0131. K\u0131zarm\u0131\u015f \u015feylerin \u00e7\u0131t\u0131r kabuklar\u0131n\u0131 yapmak i\u00e7in uygundur ve teyelleme, hamur asma ve toz s\u0131vazlama i\u00e7in kullan\u0131labilir. Toz hafif ve incedir, yap\u0131\u015fkan de\u011fildir.<\/p>\n M\u0131s\u0131r ni\u015fastas\u0131 ince, hafif, yap\u0131\u015fkan olmayan bir undur ve tatl\u0131 ve ek\u015fi domuz eti, rosto gibi klasik yemeklerde kullan\u0131l\u0131r.<\/p>\n Tatl\u0131 patates ni\u015fastas\u0131 ise g\u00fc\u00e7l\u00fc bir viskoziteye sahiptir. Kabu\u011fu sert k\u0131zarm\u0131\u015f \u015feyler yapmak i\u00e7in uygundur, derin k\u0131zartma, \u00e7ok \u00e7\u0131t\u0131r, k\u00fc\u00e7\u00fck \u00e7\u0131t\u0131r et, k\u0131zarm\u0131\u015f tavuk kanatlar\u0131 vb. i\u00e7in kullan\u0131labilir.<\/p>\n (3) so\u011fuk eri\u015fte, kabu\u011funu \u00e7ekerek<\/strong><\/p>\n Ni\u015fasta kal\u0131nla\u015ft\u0131rmak, macun, meyilli, k\u0131zarm\u0131\u015f g\u0131da asmak i\u00e7in kullan\u0131labilir ek olarak, bir ni\u015fasta so\u011fuk eri\u015fte, so\u011fuk cilt yapmak i\u00e7in uygundur, bir\u00e7ok ki\u015fi yemi\u015f, ama sadece ev s\u0131ras\u0131nda \u00c7in Yeni Y\u0131l\u0131 ev \u00fcretimini almak i\u00e7in ne bilmiyorum bir s\u00fcr\u00fc insan vard\u0131r, ev yap\u0131m\u0131 so\u011fuk cilt \u00f6zellikle s\u0131cak, en klasik y\u00fczey ya\u011f\u0131\u015f y\u0131kamakt\u0131r, ad\u0131mlar biraz hantal, bu un ni\u015fasta elde etmek i\u00e7in, b\u00f6ylece so\u011fuk cilt dokusunu yapabilirsiniz. Asl\u0131nda, en k\u0131vaml\u0131 ma\u015f fasulyesi ni\u015fastas\u0131 ile de so\u011fuk cilt yap\u0131labilir. Toplar\u0131 kayd\u0131rmak ve so\u011fuk eri\u015fte yapmak gibi.<\/p>\n Ni\u015fastan\u0131n (\u00e7i\u011f un hari\u00e7) genellikle malzemelerin i\u00e7ine \u00f6nceden konulmas\u0131 gerekir, \u00f6rne\u011fin \u00e7\u0131t\u0131r domuz eti k\u0131zartmak, ba\u011f\u0131rsak eri\u015ftesi, k\u00f6fte yapmak, bal\u0131k filetolar\u0131n\u0131 boyutland\u0131rmak ve di\u011fer lezzetlerin ni\u015fastaya \u00f6nceden konulmas\u0131 gerekir.<\/p>\n M\u0131s\u0131r ni\u015fastas\u0131 koyula\u015ft\u0131r\u0131c\u0131 kullan\u0131m\u0131, koymadan \u00f6nce malzemelerin tamamen pi\u015fmesini beklemeniz gerekir, e\u011fer malzemeler koyula\u015ft\u0131r\u0131c\u0131 su \u00fczerinde pi\u015firilmezse, malzemelerin lezzetli olmamas\u0131na, yemenin kokulu olmamas\u0131na neden olmak kolayd\u0131r.<\/p>","protected":false},"excerpt":{"rendered":" In our daily cooking, a variety of seasonings are essential, either simple or complex, because the addition of seasoning dishes, both color and aroma, the taste is also very different, so that people’s appetite. When it comes to cooking seasonings, besides oil and salt, soy sauce, chicken essence and other ingredients, there is another seasoning […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
\nGB888788 ulusal standard\u0131na g\u00f6re, ni\u015fasta \u015fu d\u00f6rt kategoriye ayr\u0131l\u0131r: tah\u0131l ni\u015fastas\u0131, patates end\u00fcstrisi, fasulye ni\u015fastas\u0131, di\u011fer ni\u015fasta t\u00fcrleri.<\/p>\n
\nOrta viskozite: m\u0131s\u0131r ni\u015fastas\u0131.
\nDaha g\u00fc\u00e7l\u00fc viskozite: tatl\u0131 patates ni\u015fastas\u0131.
\nEn g\u00fc\u00e7l\u00fc viskozite: ma\u015f fasulyesi ni\u015fastas\u0131d\u0131r.<\/p>\n
\n(1) Kal\u0131nla\u015ft\u0131rma<\/strong>
\nKoyula\u015ft\u0131rma, g\u00fcnl\u00fck yemeklerimizde en s\u0131k kullan\u0131lan pi\u015firme y\u00f6ntemidir, koyula\u015ft\u0131r\u0131lmas\u0131 gereken bir\u00e7ok yemekte ni\u015fasta kullanaca\u011f\u0131z, ancak burada kullan\u0131lan ni\u015fasta, patates ni\u015fastas\u0131 olarak da bilinen ham tozdaki ni\u015fastad\u0131r, patates ni\u015fastas\u0131 suyu ekleyerek yemekleri koyula\u015ft\u0131r\u0131r, b\u00f6ylece \u00e7orba yuvarlak olur ve kal\u0131n ve parlak olmaz. B\u00f6ylece g\u00fcnl\u00fck olarak koyula\u015ft\u0131rmak i\u00e7in kulland\u0131\u011f\u0131m\u0131z se\u00e7im: patates ni\u015fastas\u0131.<\/p>\n